Eggplant spread with boiled eggplants

Ingredients:
eggplant: 4-5
capsicum: 4-5
onion: 4-5
carrots: 4-5
tomatoe: 8-10
garlic: 1 head
pickled ground pepper or chilli: 2 tea spoons
tomato paste: 2 table spoons
oil
salt, pepper

Directions:
Boil enough water in a saucepan, add salt. Put the eggplants in boiling water and boil them until soft.
Remove the eggplants from the water, cool to room temperature.
Peel eggplants
cut eggplants in pieces

Cut the onion.
Grate the carrot.
Finely chop the garlic.
Make cross-like cuts on the top of tomatoes, cover them with a boiling water and later peel the skin.
Cut the capsicum.
Cut the tomatoes and remove an excess of juice.

Preheat pan and add oil.
Saute the union.
Add in the next order:
carrot, 2/3 of garlic, tomatoes, tomato paste, chilli (or ground pickkled pepper), capsicum, 1/3 of garlic, eggplants.
Salt, pepper, chilli etc according to taste.